Mini Lemon Raspberry Cheesecakes – A No-Bake Delight for Summer
Recipe
Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tablespoons sugar
8 oz cream cheese, softened
1 cup heavy whipping cream
⅓ cup powdered sugar
2 tablespoons lemon juice
1 tsp lemon zest
½ cup fresh raspberries, mashed
Additional raspberries for garnish
Directions:
Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand.
Spoon about 1 tablespoon of the graham cracker mixture into the bottom of mini cheesecake molds or cupcake liners. Press down firmly to form an even base. Place the molds in the refrigerator to chill while you prepare the filling.
In a separate bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined.
In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Carefully spoon the lemon cheesecake filling over the chilled graham cracker crusts in the molds. Smooth the tops with a spatula and return to the fridge to set for at least 2 hours or overnight for best results.
Once set, top each mini cheesecake with mashed raspberries and a few fresh raspberries for garnish.
Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours (for setting)
Kcal: 250 kcal | Servings: 12 mini cheesecakes